Chefs' recipes
370 results
Mademoiselle Debeauvais's pillow
Inspired by the pillow of the beautiful aurora, this pâté en croûte recipe was created by chef Paul Iacono as a wedding gift for his then-wife Delphine Debeauvais.
Mackerel, Brussels sprouts and Meyer lemon
Clémence Taillandier serves bistronomic cuisine in her Lille restaurant Pulpe, and offers a fresh recipe for fish and Brussels sprouts that's full of flavor, and perfect for making at home.
Ossobuco in saffron plin agnolotti
Chef Olivier Parise has devised a 6-sequence pasta tasting menu for his Italian restaurant Mets. He has simplified for us his recipe for ossobuco en agnolotti, a staple on his menu.
Burgundy snails Meurette style
What could be more local than Burgundy snails for a Burgundian restaurant? Chef François Pelletier's cuisine at Saint-Loup is both traditional in its basics and modern in its dressings and techniques.
Andouille from Jargeau in brioche, beet, Orléans mustard
Chef Marie Gricourt has opened her own restaurant, Gric, where she and her team serve classic local cuisine with a twist, such as her recipe for andouille de Jargeau in brioche.
Citrus fruits, candied yuzu, yuzu sorbet, Chinese grapefruit and meringue
Chef Valentina Giacobbe and pastry chef Julien Ingaud-Jaubert of Lille's Ginko restaurant share a recipe for a technical citrus dessert. It's a great way to get ideas for your own desserts.
Paris-brest hazelnut
Chef Gabriel Gras Fernandez and pastry chef Jorice Sardain have teamed up to open an address in the 18th arrondissement. Discover their recipe for the popular hazelnut paris-brest.
Beef Wellington
Sommelier Pierre Guignard has opened a gourmet bistro in Paris's 9th arrondissement with Belgian chef David Meert. Good wines and classic dishes, reinvented or not, are on the menu, such as this beef Wellington.
Red mullet fillet, romesco and lemon condiment, old vinegar sauce
Circle in Lyon owes its name to the Circles album by Mac Miller, rapped by the couple at the helm of the restaurant, Bastian Ruga and Agathe Drevet. The chef's personal cuisine is reflected in this recipe for red mullet.
